Milford Restaurant Guide
Acapulco Mexican Restaurant
(1 ratings)
(513) 874-5777
985 Lila Ave, Milford, OH 45014
Mexican Food & Culture History
March 16, 2008 @ 6:27 PM
a diner from West Chester, OH
We used to think we liked Mexican food. We went to the regular American chains. Then we went to Acapulco Authentic Mexican Restaurant in Milford, Ohio. We were blown away by the authentic taste. The difference is incredible. We have been back many, many times. We have never had a bad meal and the prices are so good I almost feel guilty.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
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Number of Reviews: 1
March 16, 2008 @ 6:27 PM
a diner from West Chester, OH
We used to think we liked Mexican food. We went to the regular American chains. Then we went to Acapulco Authentic Mexican Restaurant in Milford, Ohio. We were blown away by the authentic taste. The difference is incredible. We have been back many, many times. We have never had a bad meal and the prices are so good I almost feel guilty.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
Acapulco Mexican Restaurant Map
Recent Acapulco Mexican Restaurant Reviews
March 16, 2008 @ 6:27 PM
a diner from West Chester, OH
We used to think we liked Mexican food. We went to the regular American chains. Then we went to Acapulco Authentic Mexican Restaurant in Milford, Ohio. We were blown away by the authentic taste. The difference is incredible. We have been back many, many times. We have never had a bad meal and the prices are so good I almost feel guilty.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
The fresh salsa is to die for. It comes in mild and hot. In the beginning (when we were gringos) we would blend some of the hot into the mild to get the medium heat we thought we liked. I still recommend this technique if you are not sure about how hot you would like it. The hot salsa is not just hot. The heat comes with the fantastic flavors of crushed tomatoes, onion, pickled jalapenos and fresh cilantro. The salsa and chips are complementary and they will keep them full. Be careful not to eat so many chips with salsa that you don't have room for your meal.
The entree's are many and varied. The mole sauce is made fresh every day. You can tell because the mole is a little different every day but always great. The fajita's come out sizzling from the kitchen. We usually let it sizzle on the table for a few minutes because we like the fresh vegetables to get somewhat caramelized. We also order our fajita's "bien cosido" which means well done. Fajitas can feature steak, chicken, shrimp or all three! We were surprised that the shrimp fajitas were fantastic. The shrimp come our perfectly. It would be so easy to overcook the shrimp but these are always exceptional.
I wondered how they were able to achieve the fresh taste on everything, so I asked. I was told that everything is prepared fresh every day. Nothing is kept from one day to the next. They start cooking the refried beans at 5:30 AM. They make their own chips! I didn’t believe it so Jose took me to the kitchen and showed me the chips still warm from the fryer! Someone in the kitchen spends two hours every day making the chips that they serve with the salsa and the bowls in which they serve the Taco salad and the sopapilla and . . well now I know that everything is made fresh every day.
If you like they have a full bar. The margarita's are a blend of at least six ingredients and be warned; they are big.
Desert is not a let down with a tres leches cake that is wonderfully moist and the flan is made fresh every day from Abel's recipe.
I could go on but you just need to try it and you will be hooked. There are also Acapulco restaurants in Xenia (no liquor - Xenia is dry), Fairfield, Ohio, Florence, Kentucky, Lawrenceburg, IN.
